I prepared this Eggplant Parmesan at my Farmers Market Workshop and Cooking Class at A Thyme for Everything. To see all of the photos and recipes, click here! Photos are courtesy of Andrew Doak.

Eggplant Parmesan

3 eggplants, sliced

1 cup all-purpose flour

2 extra-large eggs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/4 cups dry bread crumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Coat the eggplant in flour, then dip into an egg, then into bread crumbs, parmesan, salt and pepper. Heat butter and olive oil in a large saute pan and cook eggplant for 1 to 2 minutes on each side, until cooked through.